Teriyaki can be served in almost any way you’d like, from dipping your favorite dumplings into a bowl of it or slathering it all over a fried chicken sandwich. But if you’d like to expand your horizons even further, take a look at two other, more famous, versions. Japanese immigrants who ended up in Hawaii had to alter some of their favorite recipes when some ingredients proved hard to find in their new home. Sake and mirin weren’t part of the Hawaiian diet, so the pineapple version of teriyaki was born. Using the enzyme-rich pineapple juice helped to tenderize whatever meat was on hand, and combined with brown sugar, soy sauce, garlic, and ginger, a popular new dish was introduced. The 1960s craze for everything Polynesian helped to introduce teriyaki and pineapples to the rest of North America, and it’s stuck with us ever since.

And that brings us to the other well-known version, Seattle-style teriyaki. Brought to Seattle in 1976 by a Japanese immigrant, Toshi Kasahara, who introduced it to the city, teriyaki went through a second wave of adoration when John Chung moved to the city in 1983. From Korea, Chung introduced a quick-cooked version, unlike Kasahara’s slow-cooked one, that was served in a sandwich instead of a bed of rice. Chung went on to train many other Korean immigrants, who still own numerous shops in Seattle and continue to dish up the beloved Seattle-style sando.